Vegan Peruvian Burritos

These Vegan Peruvian Burritos are topped with a spicy Peruvian green sauce and packed with amazing things like quinoa. Moreover, it is a combo of roasted sweet potatoes roasted with creamy black beans. A taste explosion. This plant-based supper is delicious and vegan, meeting all the requirements.

Ingredients:

• Olive oil: 1 tbsp.
• Garlic clove: 4
• Chili: 1
• Cumin: 1 tsp.
• Coriander: 1 tsp.
• Salt.
• Onion: 1/2 cup.
• Dried oregano: 1/2 tsp.
• Chili powder: 1/2 tsp.
• Oil: 1 tbsp.
• Garlic clove: 2
• Lime juice: 1-2 tbsp.
• Tortillas: 4 big.
• Jalapeño: 1/2
• Water: 1/3 cup.
• Raw cashews: 1/3 cup.

Instructions:

1. Set the microwave temperature to 425 °F. Gather supplies and chop vegetables.
2. Chop the sweet potatoes into half-inch cubes, then move them to a pan lined with a paper towel.
3. Put a few tablespoons of olive oil and toss with a heaping dose of salt, using five fingers. Spread it out and bake for approximately twenty to twenty-five minutes in the middle of the oven, till it’s crispy and tender.
4. In a huge pot, combine the quinoa and then add the water with a pinch of salt; set it to boil simultaneously. After it boils, cover, reduce the heat, and cook for around fifteen minutes, till all the water is dry. Switch off the heat and cover the area. Before serving, fluff.